I had bananas and fresh blueberries to use up and wanted to make some muffins. I searched for banana muffins and found most are about the same on Pinterest. Except, most say to add an extra banana. So instead of using 3 bananas, I used four. I also added a cup of fresh blueberries, which are a nice addition. With summer on the way and with fresh blueberry season, I'm betting these are over the top in the flavor department. And with only 3/4 cup of brown sugar, they are a very healthy dessert! Easy to put together and the kids will love them!
I always preheat my oven first, then get started on gathering my ingredients. So preheat oven to 350 degrees.
11/4 cup flour
3/4 tsp. baking soda
1/2 tsp. four
Mix together, set aside.
1 large egg
1 cup of blueberries
1/2 cup chopped walnuts
4 bananas, mashed
3/4 light brown sugar
1 tsp. vanilla
6 tablespoons of softened butter
Place butter, egg and brown sugar into mixing bowl. Cream together for 1 minute on medium speed. Add mashed bananas, nuts and vanilla. Stir.
Add blueberries to flour mixture and toss. Add 1/3 of the flour mixture into the wet mixture, with a spatular stir until just combined and repeat with the remaining flour mixture.
Spray 2 - 6 muffin/cupcake tins with an aerosol butter spray. Fill each tin 3/4 full. You should get 12 muffins.
Bake for 20-25 minutes, cool down. Turn muffin pans onto a tea towel and then on a baking rack to cool. This prevents them from sticking and also from over cooking. See how nicely the blueberries have cooked in the muffins?
Yum! They freeze well too ~